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Hindi
Makhmali Methi Paneer is a very unique recipe. It combines together paneer and methi.
Makhmali Methi Paneer
Ingredients
- 2 cups Methi Leaves
- 100 grams Paneer
- 2 Onions
- 2 Tomatoes
- 1 Green Chilli
- 1/2 inch Ginger
- 4 pods Garlic
- 2 tbsp Khus Khus
- 2 tbsp Cashew Nuts
- 2 tbsp Oil
- 2 tbsp Jeera
- 1 Cinnamon Stick
- 4 Laung
- 2 Green Cardamom
- 4 Black Peppercorns
- 1/2 cup Milk or 3/4 cup of fresh cream
- Salt to taste
- 1 pinch Sugar
- Water as needed
Instructions
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Wash the methi leaves very well in running water.
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Place in a bowl and let it stand for 15 minutes.
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Then, gently squeeze the leaves to remove the moisture.
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Meanwhile, prepare a masala powder by grinding together the laung, Cardamom, black peppercorns, Cinnamon stick. Keep this masala aside to use later.
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Cut the paneer into ½ inch cubes.
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Prepare a paste of 1 onion, ginger, garlic, Cashewnuts and khus khus.
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Do Not add any water while grinding it. Store aside till use.
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Make a puree of the tomatoes and chop the other onion very finely.
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In a non-stick pan, take 1 tablespoon of oil. Heat on low flame and add the jeera.
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Let it splutter, then add the methi leaves. Stir-fry for about 5 minutes.
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Shut off the flame and remove it to a plate.
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In the same pan add 1 tablespoon oil and add the chopped onion.
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Fry until golden brown. At this point, add the prepared onion paste.
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Stir fry this mixture until cooked well.
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Add the tomato puree as well as the ground masala powder. Again, stir fry till it all comes together and gets a well-fried look.
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Now add the fried methi leaves, salt, milk or cream, and the sugar.
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Add about half a cup of water and cook till it evaporates.
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Lastly, add the paneer cubes. Give a good mix so that the paneer gets coated well and takes in all the flavors.
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Cover with a lid and shut off the flame.
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Serve with ghee phulkas or plain rotis. Use cream to get a richer taste, but still it works well with milk too.
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